When life gives you less than perfect watermelon, make these easy watermelon popsicles!
Picking the perfect watermelon can be tricky. For the longest time, when we lived in Toronto, because we did not own a car we had our groceries delivered. So if I ever ordered watermelon, someone else would select it. Usually the results were hit or miss.
I remember my mom would always give watermelons the finger flick test or “thump” to listen to the sound it made. She said to listen for a hollow sort of sound, but other sources have said that implies a drier, less ripe melon.
On a recent grocery trip, I tried to find the perfect watermelon by following these tips:
• UNIFORM SIZE & HEAVY – can be round or oval = sweet & juicy
• ELONGATED – watery
• ORANGE FIELD SPOT – darker yellow colour usually means it was on the vine longer, producing more flavour
• WHITE FIELD SPOT – little to no taste
• LARGER “WEBBING” or “SUGAR SPOTS” – sweet and seeping out sugar
• SMALLER “WEBBING” – bland
• DARK & DULL – ripe
• SHINY – not ripe
While the flesh was quite sweet, red and juicy, there were some weird mushy areas that made it less enjoyable to eat. Not wanting to waste any of it, I decided to make watermelon popsicles!
You will need a blender or food processor for this recipe and some ice pop molds. The most time consuming thing is getting the flesh and rind ready but it’s worth the time and effort to avoid food waste!
WATERMELON-LIME POPSICLES
Recipe below is from this book.
INGREDIENTS:
• 1/2 small watermelon, about 2 lb (1 kg)
• 4 tsp plus 3 tbsp (superfine) sugar
• 2 tsp plus 2 tbsp (freshly squeezed) lime juice
• pinch of salt (I omitted this)
INSTRUCTIONS:
1. Scoop the flesh from the watermelon and remove any seeds. Reserve the rind. Chop the watermelon flesh; you should have about 4 cups. Set aside.
2. Using a vegetable peeler, remove the fibrous, dark green peel from the reserved rind and then chop the rind; you should have about 1 1/2 cups. Place in a blender or food processor. Add the 4 tsp sugar and 2 tsp lime juice. Pour in 1/3 cup water. Process until the mixture is completely smooth. Transfer to a large glass measuring cup.
3. In the blender or food processor, combine the watermelon flesh, the remaining 3 tbsp sugar, the remaining 2 tbsp lime juice, and salt and blend until smooth.
4. If using conventional ice pop molds, divide the watermelon flesh mixture among ice pop molds, filling them three-fourths full. Freeze until partially frozen, about 1 hour. If using sticks, inser them at this point. Top with the watermelon rind mixture, filling the molds until full. Cover and freeze until solid, at least 3 hours or up to 3 days.
5. If using an instant ice pop maker, follow the manufacturer’s instructions to fill the molds and freeze the pops.
Makes about 10-12 ice pops.
Around here, popsicles don’t last too long. Before I had a chance to take a photo of all the pops, there were only a couple left.
Happy Friday and Happy First Day of Summer! Now go find your perfect watermelon and make these pops! They’ll be even sweeter!
